Studies on the Manufacturing of Soy Sauce (1) On Aspergillus Oryzae in Korean bean 


Vol. 4,  No. 1, pp. 88-92, Feb.  1957


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  Abstract

With the intention to examine the Korean bean "Meju" and wine "Kokja" fundamentally we accomplished first the examination of Aspergillus Oryzae in them as follow; 1. 22 kinds of Aspergillus Oryzae were isolated from Korean bean "Meju" and wine "Kokja" 2. Microscopic and physiologic characteristics were surveyed. 3. 5 kinds of powerful moulds in amylolysation and 4 kinds of powerful moulds in proteolysation were found. 4. The moulds isolated from the bean "Meju" were superior to "Kokja's" coulds in amylolytic power and proteolytic power.

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  Cite this article

[IEEE Style]

Y. S. Hahn and B. D. Park, "Studies on the Manufacturing of Soy Sauce (1) On Aspergillus Oryzae in Korean bean," Journal of the Korean Chemical Society, vol. 4, no. 1, pp. 88-92, 1957. DOI: .

[ACM Style]

Yong Suk Hahn and Byeong Duk Park. 1957. Studies on the Manufacturing of Soy Sauce (1) On Aspergillus Oryzae in Korean bean. Journal of the Korean Chemical Society, 4, 1, (1957), 88-92. DOI: .

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ISSN(Print) 1017-2548
ISSN(Online) 2234-8530